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Roastingis cookingby dry heat.
Tender meat or poultry can be
roasted uncoveredin youroven.
Roastingtemperatures, which
should be low and steady,keep
spatteringto a minimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
Roastingis really a baking
procedureusedformeats.Therefore,
oven controls are set to BAKE.
(Youmay hear a slight clicking
sound, indicatingthe ovenis
working properly.) Roastingis
easy; just followthese steps:
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallowpan. (Broiler pan with
rack is a good pan for this.) Line
broiIerpan with aluminumfoflwhen
using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking. Avoidspilling these
materials on oven liner or door.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
Step 4: Most meats continueto
cook slightlywl~ilestanding, after
being removedfrom the oven.
Standingtime recommended for
roasts is 10to 20 minutesto allow
roast to firm up and make it easier
to carve. Internal temperature will
rise about5° to 10°F.; ~ ocompensate
for temperature rise, if desired,
removeroast from ovenat 5° to 10"F.
less than temperature on guide.
NOTE: Youmay wish to use TIME
BAKE, as described on page 16,to
turn ovenon and off automatically.
Remember that food will continue
to cook in the hot ovenand therefore
shouldbe removedwhen the desired
internal temperature has been
reached.
@ Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10to 25 minutes
per pound additional time (10
minutes per pound for roasts under
5 pounds, more time for larger
roasts).
@ Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer's label.
A. Checking the finished internal
temperature at the completionof
cookingtime is recommended.
Temperaturesare shownin Roasting
Guide on oppositepage. For roasts
over 8 pounds, cooked at 300°F.
with reduced time, check with
thermometer at half-hour intervals
after half the time has passed.
Q. why is my
roast
Crumbling
when I try
to
carve it?
A. Roastsare easier to slice if
allowedto cool 10to 20 minutes
after removingfrom oven. Be sure
to cut across the grain of the meat.
Q. Do I need
to
preheat my
@
oven each
time
I cook a
roast
or poultry?
A. It is rarely necessary to preheat
~
your oven, only for very small
m"
roasts, which cook a short length
~--- . -=
of time.
~~y
Q. when buying
a roast, are
there any special tips that would
help me eOOk it mOre evenly?
A. Yes. Buy a roast as even in
thickness as possible, or buy rolled
:
roasts.
Q.
can
I seal
the
sides
of
my
foii
~
"tent"
when
roasting
a turkey?
.
A. Sealing the foil will steam the
~
meat. having it unsealed allowstie
1
air to circulate and brown the meat.
\
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